This is my recipe for dak-bokkeumtang, or spicy braised chicken, also called dakdoritang. Many people have requested this dish over the years.
This video was filmed in Amsterdam with Sarah Moore as part of my Gapshida project. She emailed me: “I really want to learn dak-doritang, Maangchi. When I lived in Korea when I was young, I always used to eat it at a Korean restaurant. I miss the taste and the smell.” The camera person is Sarah’s friend Rei Nilde, who’s an artist.
Sarah and I made dak-bokkeumtang for this video and also our potluck party later. The video shows how we served a large group, and everybody enjoyed it with rice, as well as the amazing side dishes that they brought. All of us became good friends even though most of us were meeting for the first time.
I was thrilled when I read a recent email from Sarah: “…Guess what? Seeing you pursue your dreams and travelling the world with your Gapshida project really inspired me to start making more art and putting it online. I opened a little Etsy shop and I want to start working on a design/art blog :) to share visual inspiration.”
Ingredients (for 4 servings)
Chicken wings, soy sauce, garlic, hot pepper flakes, hot pepper paste, sugar, onion, green onions, green chili pepper, and potatoes.
Directions
Cooking time: 45 minutes to 1 hour
- Cut 1 kg (about 2 pounds) of chicken wings or chicken thighs into bite sized pieces. Wash and drain.
- Make seasoning paste by mixing ¼ cup soy sauce, ¼ cup of minced garlic, ¼ cup hot pepper paste, ¼ cup of hot pepper flakes, and 1 tbs of sugar.
- Put the chicken and 2 or 3 medium sized onions (2 cups’ worth) into the seasoning paste. Mix it with a spoon.
- Add 2 cups of water to the pot and mix it up.
- Bring to a boil over medium high heat for 20 minutes.
- Meanwhile, peel 3-4 large potatoes (600 grams: 1.5 pound). Wash and drain them, then cut into large chunks 2 inch across. Set aside.
- Chop 2 green chili peppers and 2 stalks of green onions into small pieces. Set aside.
- 20 minutes later, add the potato chunks and chopped green chili peppers to the pot. Stir with a spoon, then let it cook with the lid closed for another 20 minutes.
- Open the lid and cook another 3-5 minutes. Keep the lid open to boil away some broth and thicken.
- Occasionally take some broth from the bottom of the pot and pour it over the top so everything gets some delicious broth.
- Transfer it to a large serving plate and sprinkle 2 chopped green onions over top.
Posted Wednesday, December 28th, 2011 at 11:43 pm.
Tagged: braised chicken, braised chicken with potatoes, chicken recipes, dakbokeumtang, dakbokkeum, Dakbokkeumtang, dakdoritang, daktoritang, delicious, 닭도리탕, gapshida, Gapshida recipe, korean food, Korean kitchen, Korean recipes, Korean spicy chicken, Maangchi recipes, Maangchi travel cooking, spicy braised chicken, spicy braised chicken with potatoes, travel recipes
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I just made this for dinner, and it was so delicious that I burned my mouth trying to eat it quickly! I will make this again when I have more chicken! thank you maangchi for making so many recipes so we can learn Korean cooking!!
Hi maangchi!
I’ve been following you for a while but this is the first time I’ve decided to comment. I wanted to tell you that i made this today and it was perfect! I have a Korean friend that makes it. Hers always turns out great but mine today was just as good thanks to you!
I did add some things like a little fish sauce, rice syrup, sweet corn and sesame oil at the end. Thank you thank you so much. This WAS perfect for the cold, winter weather (:
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I never imagined you could eat dakbokkeumtang with corn, but it looks so tasty! Congratulations!
NYE 닭볶음탕 was a huge success! Thank you Maangchi!
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Yes, it looks great! Happy cooking!
This is by far my favorite recipe I’ve learned to make thus far. It is so simple to make, but it is delicious and healthy. I make this all the time for dinner when my partner isn’t home. He can’t tolerate spicy foods lol. The only thing I would suggest is using a waxy potato. I tried once with russets, but they mostly melted away while cooking.
I love all your recipes I’ve tried so far. I made this for dinner today and my husband gave it exceptional praise. It was very spicy with the peppers. He’s a very picky eater so I was over the moon that I found a Korean dish he really enjoys. I served it with home made danmuji, though with a different recipe than yours since I didn’t want to wait a whole month. I made mine with a sugary rice vinegar brine with a bit of turmeric for color.
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Your husband loved your food made with love. When I hear this, I’m on the moon!
I made this dish using this recipe a couple years ago. Korean ahjumas always told me this was a really hard dish to make, but this recipe was so easy! And I am really bad with cooking. I used drumsticks instead of chicken thighs or wings because that’s what my mom always used. This recipe turned out amazing! My mom’s was always the best when I was a kid and when she passed away I never thought I’d taste it again, but this tastes just like hers. :) Thank you.
Hi Maangchi, I want to begin by letting you know that I love your website! Thank you for all of the awesome recipes. I have a question about making this dish vegetarian. If I were to make a vegetarian version, which protein would you recommend using? Perhaps tofu? Or if I were to just use vegetables in place of the chicken, which ones would you recommend? I think the sauce would be just great with lots of veggies, and I was thinking of adding zucchinis or mushrooms. Do you have any ideas of any other vegetables to add? Thank you so much!
I would use some mushrooms to give the dish some chewy texture like meat.
Hi Maangchi! I really want to make this dish for a Halloween pot luck at work, and the comments I’ve seen talking about how spicy it is just sealed the deal.
I’m wondering – could I bake the wings in the oven instead of cook them in water? Do you need the water to kind of meld all of the spice together evenly, or do you think it’d be OK to coat the wings, and then just cook them in a baking dish without the water?
Thanks!
-jason
I don’t think baking is a good idea for making delicious dakbokkeumtang. It should be braised so that you can get delicious and juicy broth which makes the chicken more tasty while it’s being cooked.
Ok, sounds good! :)
You could try baking it with the broth. Cover the top with aluminium foil.
Maangchi, do you use starchy potatoes for this, like Idahos, or waxy ones, like red potatoes? I thought Idahos might fall apart.
Janet
I made 안동 찜닭 (Andong JjimDak) yesterday (which is one special version of this dish) and used “Marabel”. That’s starchy-waxy and turned out perfect.
Bye, Sanne.
My favorite is Idaho potatoes. I love the fluffy texture.
Thank you for the recipe Mangchi! My dad was proud of me that I can make this dish!!
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